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Exclusive: Anatomy of a Cake Line

December 16th, 2017

Cake production lines must address all process stages, from batter and cream preparation, to baking, filling, decorating, and cooling. Here are the innovations providing solutions for each, explained by experts at GEA, Auto-Bake Serpentine (Middleby Corporation), and Tonelli.

GEA configurations

Let us look into a standard configuration setup of modules for cake lines, and possible add-ons, with the help of one of the largest suppliers for the food processing industry, GEA. Marco Gandini, Vice President – Head of Bakery Applications, elaborates: “Usually, a turnkey solution for cake production is a ring layout line where products go along on baking trays,” adding that it can be configured to include:

  • Mixing section – “It’s a very important stage of the process, where the batter has to remain consistent in terms of ingredients and mixing time.”
  • Tray washing machine – Trays must be perfectly clean before the beginning of production.
  • Oil sprayer – “Optimal spraying on all alveolus surfaces is required to avoid product breakages.” It is used to produce cakes where oil is nebulized to allow the detachment of products from trays after baking (no cupcakes).
  • Paper cup denester – to deposit paper cups in the indented trays when cupcakes are produced. “GEA machines can deposit from aluminum foils to small or big paper cups.”
  • Volumetric pistons depositor for high accuracy dough depositing. “GEA Comas is leader on this technology and can handle different kind of batter mixes with precision. We can deposit dough with chocolate or fruit inclusions, for example. Working on dough density, it is possible to make them float into the cake or cupcake. Brushless motors help to further increase the precision as they are controlled electrically.”
  • Topping depositor – for decorations with small dry or crushed products like almonds flakes or sugar crystals.
  • Baking tunnel oven – “GEA Imaforni can design and build high efficiency ovens with different heating systems, including electrical ovens for zero impact solutions. Individual chamber controls allow moisture and color adjustment that are essential to obtain appealing and tasty products. We can also offer consistent energy savings closer to 40% respect to a traditional tunnel oven.”
  • Buffer tower – to hold trays with baked products in case of emergency. “It absorbs the excess product during technical stops and eases line operation.”
  • Volumetric pistons injector – to inject cream, chocolate or jam into cakes and cupcakes. “It’s also possible to co-inject two different types of filling. Weight precision here means savings, especially when fillings are expensive.”
  • Depanner – to pick up products from baking trays and release them as required (2-3 rows, spread, etc.) on the cooling conveyor. “For maximum flexibility is also possible to use a robot as depanner.”
  • Cooling section – consists of a straight conveyor normally or a cooling spiral if space is not long enough (it should be 1,5 times the oven length). “Freezing spiral is an option in case products have to be frozen. This will permit a longer shelf life and avoid waste.”
  • Packaging machines – to seal the products in the desired package. “This phase is very delicate, as it is usually done at very high speeds, so it’s important that products are perfectly aligned.”

Customizations by GEA

Customizations can address some key factors in cake production, Marco Gandini tells us. The type of product is among core aspects: “We can produce different types of cakes and cupcakes, filled with creams and jams, and marble cakes.” GEA provides support with recipe development, at the group’s two Bakery Experience Centers (BEC) consisting of technological and testing labs which can accommodate this. Production capacity also determine customizations: “We can build complete plants to produce up to some tons/hour of products and bake them in tunnel ovens up to 4mt wide,” says Gandini.

Industrial and/or compact turnkey by Auto-Bake

Osvaldo Demin, Director of Business Development Auto-Bake and Scott McCally, Auto-Bake President, tell us how the company’s solutions work: “Our line is an integrated system that has, in general, six modules. These modules allow you to do all the phases of the process to produce cake products, without human intervention.” The most frequent customization is to mesh design capacity with available space, they share. “Beyond that, packaging arrangement” can also come in various setups. The six modules are:

  • Infeed – “the module where the butter or dough is deposited in trays, plus any other operation that is required for this stage, like paper cup denesting, tray oiling, topping, etc. The length of this module depends on the number of processes that are needed before the product feeds into the oven. Timing and smooth operation are critical for target accuracy between the transportation and various infeed systems.”
  • Oven – “This is the heart of our system.  While our lines are very flexible, the oven type and size are determined by the main product being produced. The rest of the production will be relative to this. Nevertheless, each line is designed with additional capacity for future flexibility.”
  • Inspection station – “This module allows the operator to inspect and remove products to control the baking. Because of the small thermal mass, our ovens have quick reaction.  Allowing the operator to make subtle changes as necessary to improve the quality of the product.”
  • Cooler –“This modulecan be designed as passive or forced-air ambient cooling, refrigerated, frozen or any combination thereof. The size and shape of these modules depend of the type of product, final product temperature requirement, and configuration of available space.”
  • Outfeed –“The main purpose of this module is de-panning of the product, but also for injection filling if required. Configuration depends on the type of product, plant layout, etc.  For that reason, the outfeed shape and size vary in each project. Like the infeed module, synchronous operation between the transportation and other affixed systems is critical for accurate performance.”
  • Washer – “This module is needed when butter is deposited directly to the trays. This module is fully integrated in our lines and uses the same transport system. This advantage prolongs the working life of the trays. Our washer is also designed for maximum efficiency within minimal space.”

Shaping cakes

Cakes come in a variety of shapes and sizes. How do lines accommodate production of various ranges? “The shape, size, and volume of the product is created by the pan mold.  For cakes that require special cutting, this is performed prior to packaging using various technologies,” the experts from Auto-Bake share. “For a new project with any variety of products, we request the customer to identify the ‘Design’ product, which becomes the limiting factor for all the others.

One of the great Auto-Bake thermal advantages is the lack of flash heat, which allows our customers to build custom batch sizes or product runs without compromising consistency or quality.”

Italian point of view: Tonelli Group

We’ve considered the Italian equipment specialist’s solutions, for their expertise of cake production. “The Tonelli MultiCake Lines are totally automatized, from mixing ingredients to packaging. They are designed and made to ensure an excellent standardization and quality of the finished product. Each line can produce several types of products, by simply changing settings: from layer and multi-layer cakes, swiss and mini-rolls, cakes, cupcakes, chiffon cakes, “mamon”, fig bar, chou or éclair,” I learned from Tonelli’s Communication Manager, Carmen Bruno.

She added: “A single line can host different stations for the make-up of different products; in this way, it is possible to reach a high flexibility, because the processing bench can be equipped with a maximum of seven stations, specific for each type of product, for a total length of 25 mt. max (even if the ideal would be a bench with two or three stations). It is also possible to have solutions settled on two floors.”

A typical configuration by Tonelli for a simple line for two-layer cake, for example, comprises: “batter preparation unit (mixer, buffer tank and continuous aerator), dosing unit, oven, overhead cooling conveyor, longitudinal cutting unit, wetting unit, cream preparation unit (mixer, buffer tank and continuous aerator or heat exchangers), filling unit, overlapping device, transversal cutting unit, decoration or enrobing, packaging,” Bruno tells us.

Source & Image: World Bakers

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Starbucks Is Set To Open Italian Bakeries In The U.S.

November 11th, 2017
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Can you smell the fresh focaccia already?

Starbucks is your go-to for PSLs and breakfast sandwiches, but soon you’ll also be able to get more than 100 Italian baked goods—including fresh focaccia sandwiches—made in-house at the Reserve Roastery in Seattle this week.

The Italian baked goods will come from a new partnership with Princi, a small chain of seven “boutique bakeries” in Milan and London.

“We’re getting into the food business,” Howard Schultz, the chairman of Starbucks, told the Washington Post. “Princi will be fully integrated with bakery operations, so not only will we be roasting coffee, but we’ll be baking bread, pastries — the kind of Italian pastries you’ve never seen in America.”

Starbucks will eventually roll out the freshly-baked Princi items to other Starbucks, but if you don’t live in Seattle, you might have to wait a little bit. While you’ll be able to find the Italian-style baked goods at the Starbucks Reserve Roastery location in Shanghai starting in December 2017, you’ll have to wait until next year when the Reserve Roastery opens in Milan in late 2018 (and then in New York, Tokyo and Chicago locations). There are also plans to open standalone Princi stores in 2018, so scratch that “cut carbs” line off your new year’s resolutions list already, OK?

Source: Cosmopolitan

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Bakery

Lallemand introduces Instaferm VitaD premixes

November 11th, 2017
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Lallemand is introducing a new range of Instaferm VitaD premixes, which are simple blends composed of dried VitaD yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products.
There are new nutrition labelling regulations in Canada and the U.S. With the increase in the daily value for vitamin D to 800 IU (20 mcg) and the new serving sizes (Reference Amounts Customarily Consumed) for the bakery products, bakeries that want to continue with a Vitamin D claim in their bread will have to review the bread formulations. The use of a premix gives more control and flexibility to bakers when considering the vitamin D enrichment of their bread formula, reports Lallemand in a press release. The Instaferm VitaD premix range is designed to offer the following advantages:

• Delivers consistency with same levels of quality and vitamin D levels every time.
• Convenient and accurate scaling based on the flour weight.
• Specific solutions for any batch size.
• Suitable for vegetarians and vegans.
• Replaces the use of Vitamin D3 in bread recipes where “good” and “excellent source” Vitamin D content claims are desired and can no longer be achieved using vitamin D2 or D3.

Fortifying bread with vitamin D

Fortifying bread with vitamin D is an old practice dating back to the 1940s. Bread with an elevated level of vitamin D can help consumers avoid vitamin D deficiency. Under the 21 CFR 184.1950, Vitamin D3 and D2 can be used to fortify grain products, including bread to a maximum level of 90 IU (2.25 mcg)/100g. Under the 21 CFR 172.381, Lallemand Vitamin D2 bakers yeast (Vita D yeast) is the only fortifying ingredient which can be used in yeast-leavened baked goods, baking mixes and yeast-leavened baked snack foods at a maximum level of 400 IU (40 mcg) of vitamin D per 100 grams in the finished food (source, Lallemand).

Vitamin D2 bakers yeast may be used safely in bakery products as a source of vitamin D2 up to 90 IU (2.25 mcg)/100g in accordance to Canada Gazette Part I Vol. 145, No. 8.

For additional relevant information, please refer to the vitamind.lallemand.com

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Fillings for Baked Goods Are Getting Creative

November 11th, 2017
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In the age of the health-conscious consumer who also seeks the complete experience of innovative flavors, ingredients for filling and topping baked goods are getting creative. We have investigated the science, trends and processes related to the development and use of fillings in baking, with help from experts at Zeelandia, a company with a large portfolio of fillings for viennoisserie, patisserie, savory pastry, filled biscuits and filled chocolate/confectionery. 

When it comes to fillings, demands on each market depend on tradition and on cultural preferences, the expert explains. Mathijs Nouwen and Anna Treyster answered our questions on behalf of Zeelandia.

“For example, a filling of poppy-seed or plum, both very popular in Eastern Europe, will be much more difficult to sell in South-European countries. At the same time, we see that new technologies and trends in fillings, partly caused by new consumer demand, result in some slight changes,” observe Zeelandia’s experts.

The application of different kinds of fillings is also influenced by the shelf-life of the final application. In case of artisanal processing and a short shelf-life (one or two days), custard or fruit fillings can be applied. In case of industrial production, products normally have a longer shelf-life (from several weeks to several months). Therefore, other types of fillings have to be used, like fat-based or water-based fillings. Among the benefits of water-based compared to fat-based fillings, are: keeping the baked products (cake, muffin, etc.) moist, because water migration from the baked product is prevented, and also, a wide range of flavor and texture possibilities, as well as high bake-stability and thaw-stability.

Consumer trends

Fillings must fit with the general product concept and positioning, according to the specialists. Therefore, new developments are in line with consumer requests, according to trends and product recipes (applications). According to Innova Market Insights, the latest consumer trends, pertaining to fillings, are:

– “Clean Supreme”: consumer requires clean and clear label. Therefore, the fillings must have less or even no preservatives, no GMOs, less or no E-numbers, and natural flavorings and colorants.

– “Disruptive Green”: fruits and vegetables are in scope. This can include a wide range of fruit and vegetable fillings that are suitable for a number of baking applications.

– “Sweeter Balance”: less sugar (or no added sugar) is a worldwide trend. There are some recent developments in the water-based fillings, where sugar has been replaced by substitutes.

– “Kitchen Symphony”: a trend involving authentic flavors from “other cultures”. A wide range of water-based fillings is available from Europe to the Middle East and to Asia. Examples: Pumpkin Pie filling (originates in the US), or Salted Caramel (originates in the UK).

– “Plain Sophistication”: Consumers are willing to pay just that little bit more for an indulgent product, offering them momentary escapism and premium quality. There are available assortments as tropical fruit fillings, savory fillings, Mojito or Spicy Chocolate water-based fillings.

Applications and Flavors

Aside from trends, the application itself is of high importance for the development of fillings for baked goods because a filling will need to have different organoleptic and technical characteristics, depending on the product recipe, dough, shelf-life, packaging and a few other parameters, the experts explain.

Zeeland underlines that the best-selling flavors have remained the same over time. The top-five flavors are still the classics: chocolate, vanilla, nut/almond, berry/strawberry, and cocoa (source: Innova Market Insights).

Still, Zeelandia recognizes that general consumer trends also affect flavor. The latest ones include:

  • Ethnic flavors: e.g. masala (India)
  • More sophisticated flavors: exotic fruit flavors, spices, including:
  • Chili and pepper flavors
  • Coconut
  • Cinnamon
  • Flavors based on alcohol-containing drinks

– Irish coffee
– Lemon liqueur
– Cointreau cream

  • Green flavors:

– Vegetables combined with fruit for a sweeter taste
– Vegetables combined with cheese, for a savory application
– Origins are also becoming increasingly important in flavors claims
– Origin-specified nuts
– Origin-specified cocoa
– Pink Himalayan salt

Fillings and Textures

In addition to flavor, texture is also very important in product experience and positioning. Texture has been getting more attention in promotional claims on packaging over the past years. The latest examples in texture claims are: soft / creamy / smooth combined with crunchy / crispy and even chewy.

On the other hand, the experts say that the same basic rule applies for both artisan and industrial production: great taste and texture are key. Additionally, versatility and cost-in-use are valuable characteristics. In many cases, authentic taste and texture profiles are preferred: vanilla, chocolate, nuts /seeds, caramel, mince meats, and fruit. Creaminess, smoothness and integrity of (fruit) pieces are generally of importance.

Nonetheless, there are differences between the two types of uses:

  • For artisanal use: Instant fillings (e.g. custard powders) or ready-to-use fillings are often preferred. Important parameters: ease-of-handling (e.g. pipeability), bake-stability, freeze/thaw-stability, easy-to-slice.
  • For industrial use: Ready-to-use fillings in industrial XL packaging. Important parameters: long shelf-life, bake-stability, controlled water activity, freeze/thaw-stability.

The depositing and dosing requirements may differ, as well:manual depositing, e.g. pipeable with piping bag (artisanal) is preferred, while pumpable / injectable when using industrial equipment (industry) is usual.

Generally speaking, there are different texture possibilities; the most important aspect is to have a good overview of the right texture (“long” or “short” texture) and consistency of the filling / topping. Depending on the structure and whether a water-based or fat-based filling is chosen, the baker/confectioner must have a heating system or a dosing system. Different systems can be used: multi-depositors (fillers), sucking dosage systems, wheel dosage systems and mini-folds systems.

Fat-based or Water-based

Talking about how different textures of fillings impact product formulations and the baking/handling processes, Zeelandia illustrates with differences between fat-based and water-based fillings.

Fat-based fillings are, in general, less bake-stable and have a very smooth texture (“melts-in-the mouth”). Sugar in (non-emulsified) fat-based fillings may attract water from the product (e.g. muffin), which can cause moisture migration and subsequently, dryness of the baked product.

Water-based fillings are, in general, bake-stable, and have a different texture compared to fat-based (not as smooth). However, many varieties in texture can still be obtained; short, long or creamy, etc. Moisture migration can be prevented by choosing the right formulation and combination, aimed at a balance in water activity between the filling and the baked product.

Fillings with (fruit) pieces, nuts, seeds, vegetables, etc. require processes and equipment that can handle the consistency, maintain integrity of pieces, etc.

It is also possible to use fillings once the baking process is finished. This type of filling is, in general, very tasteful, and also adds to a positive, appealing impression of the product.

The Search for Natural

There are several conditions that make the use of natural colors challenging or the use of coloring ingredients that meet consumer approval; these include low pH value, a long shelf-life and exposure to light, in the case of end products that are packaged in transparent packaging. Using coloring ingredients/extracts and/or natural colors and flavors is, or is quickly becoming, the standard – at least in the EU region, according to the experts.

Fillings can have specific properties, e.g. tailored to one product or to a specific production line, and you can also use versatile ‘all-around’ fillings, either ready-to-use or instant. In some cases, additional ingredients can also be included by the baker/producer, increasing the possibilities even more.

The experts also see a strong growth in demand for savory fillings and savory toppings across many countries. This meets the needs of bakers who want to offer a broad product range that includes not only sweet, but also savory baked products. These savory fillings are often based on tomato sauce, vegetables, herbs and spices, etc.

Source: World Bakers

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October 28th, 2017
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The Masters de la Boulangerie will bring together a wealth of elite professionals during the Europain trade show.

The Masters de la Boulangerie, organized by Lesaffre, marks the final stage in a team competition cycle over three years, comprising the 2014-2015 Louis Lesaffre Cup and the 2016 Coupe du Monde de la Boulangerie. Only 18 candidates have the privilege to take part in this prestigious competition as individuals. Twelve have been selected on the best scores obtained as individuals during either the Louis Lesaffre Cup and/or the Coupe du Monde de la Boulangerie, and six were chosen for their promising potential. Marcus Mariathas, director of product development at ACE Bakery, and Alan Dumonceaux, chair of the baking program at NAIT, will represent Canada from Feb. 3-6.

More than a competition, the Masters de la Boulangerie is a catalyst for talent and a global platform for the bakers. The candidates, with their extraordinary levels of expertise, will need to surpass themselves in the challenges to try to win the ultimate title of World Master Baker in one of the three specialties: Nutritional Bread Making, Gourmet Baking and Artistic Bread Making. Mariathas will be competing in the Nutritional Bread Making and Dumonceaux in Gourmet Baking.

In each specialty, six candidates will be evaluated as much on technique as on sales and marketing, communications, economic factors and even on the social and environmental responsibility linked to bread making. To this end, the organizing committee has established a new approach to the specialties with compulsory products and also challenges linked to evolutions in baking and the profession’s future, in which the candidates must surprise with their creativity and ingenuity.

Source:  bakersjournal.com

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New Way to Improve Bread Making Process

October 28th, 2017
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Breadmaker Pré Pain, Technology Unlimited and URESH AG have developed a dough processing workflow claiming to improve the quality of bread.

Pré Pain worked with plant engineering firm Technology Unlimited, a supplier to industrial bakeries in the Netherlands, among other partners. Together with URESH AG, Technology Unlimited has now developed a process that enables Pré Pain to optimize the production of the pre-ferment. The pre-ferment is the basis for bread helping achieve characteristics such as fine crust, lightness and airy and longer shelf life.

Fully-automated production process

A special pump mixes flour, water, salt and yeast to produce the pre-ferment. The pre-ferment is then pumped to a pre-conditioned tank, where it can rise for at least eight hours. The process preserves the structure and prevents clumping. The dough is then transported in portions to the dough conditioning container. The hygienic URESH pigging system is responsible for this workflow, and guarantees dough-friendly transport through the pipes. A pig is a flexible silicone structure used to clean pipes. At the same time, the procedure keeps the pipes clean. The process also allows the pipeline network to be emptied completely. The next batch can then be processed without losses and delays. The pre-ferment production process is fully automated. Urs Hofer, CEO of URESH AG, explains: “This application calls for a hygienic pig that must eject the pre-ferment with zero pulsation – the special shape of the URESH pig guarantees that.”

Another use is the clear separation of two consecutive batches of a product, as is the case in the pre-ferment production process. Pigging is characterized by low product losses and time saving in the cleaning process, according to the producer.

Source & Image: World Bakers

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Global Cookies Market Will Reach 38 Billion USD by 2022

October 7th, 2017
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A The global cookies market has come into the limelight in recent years as a result of flavour, taste, shape, and packaging innovations mainly driven by health and safety concerns from both regulatory authorities as well as consumers. Cookies are typically eaten as an anytime snack and were initially viewed as an indulgence. Today, a number of companies have cookies with ingredients such as oatmeal that are actively marketed towards health-conscious individuals. The cookies market is estimated to witness a robust CAGR of 5.8 percent from 2017 to 2022 – says Persistence Market Research in a new report.

Modern trade accounts for roughly a third of the revenue share in the cookies market by sales channel segment in 2017. Modern trade segment is projected to be worth more than 12 billion USD by end 2022, making it critical for stakeholders in the cookies market to effectively exploit this sales channel segment. The rapid economic growth observed in the APeJ region – Asia-Pacific excluding Japan – should certainly benefit the APeJ modern trade channels and companies are recommended to devise their strategies accordingly. Traditional grocery stores are half the size of modern trade in terms of revenue share and are unlikely to outpace the latter anytime soon in the cookies market. Although APeJ is the largest regional contributor in the traditional grocery store segment, Latin America is predicted to record a much higher CAGR for the period studied.

Convenience stores are a relative minnow in the cookies market as this segment has a revenue share in single digits. Nonetheless, the APeJ convenience store segment is on track to move past 400 million USD by the end of 2022, making it unwise to overlook this sales channel entirely in favour of either modern trade or grocery stores in the cookies market. As Internet infrastructure improves, particularly in Latin America and APeJ, ecommerce should become a much preferred option for many consumers because of its numerous advantages. The online channel segment has the maximum growth potential in APeJ as millions of individuals using the Internet for the first time in this dynamic continent and can easily by tapped by cookie makers that focus their attention on online marketing

Oatmeal has a revenue share of slightly over a sixth of the cookies market by ingredient and is likely to gain share over the next five years. Oatmeal is considerably healthier than either chocolate cookies or chocolate chip cookies and can be marketed extensively to customers as a tasty yet healthy option. A robust CAGR of more than six percent for the period from 2017 to 2022 makes the prospects of the oatmeal segment very bright indeed in the cookies market. It remains to be seen if they can outpace the perennial forerunner in the cookies market – chocolate cookies.

Source: bakenet:eu

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Europain 2018 Promises to be the Biggest Ever

September 23rd, 2017
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Professionals from around the world will gather in France in February of 2018 for one of the most exceptional events in the bakery, pastry, and chocolate-making industry.

Europain 2018, taking place February 3-6, 2018 at Paris-Nord Villepinte in France, will look to address all the latest themes in all trades of the industry. Over the four-day period, attendees will experience a one-of-a-kind exhibition featuring nearly 700 exhibitors and brands over a 47,650 square-meter exhibition area.

Additionally, the Europain Forum will feature four days of exchanges and talks from qualified professionals from around the world. Conferences, interviews, and roundtables will cover the three main themes of the show: managing, manufacturing, and selling. Topics discussed at the forum will include new business moments in bakery, new models to create your bakery shop, new recipes with ancient wheat, how to manage allergens and diets in bakery or pastry, the ideal lab, and much more.

The Baker’s Lab is a life-sized bakehouse outfitted by exhibitors and partners that will feature a selection of innovative appliances and equipment. It will enable bakers to see in one location all the innovations presented at the show. Demonstrators will display techniques and creative ideas that attendees can use to boost their own production.

Exceptional contests will also take place at Europain 2018. Bringing together established and rising talents, the Masters contest is a series of competitions that include: Coupe Louis Lesaffre, Coupe du Monde de la Boulangerie, and Masters de la Boulangerie.

The United States will be represented by two bakers at the prestigious 2018 Masters de la Boulangerie competition: Jeffrey DeLeon and Jacob Baggentstos. The three-day competition pits 18 bakers from around the world for an elite showcase of baking expertise, challenging their creativity, innovation, and technical prowess. The candidates will be competing in one of three specialties: Nutritional Bread Making, Gourmet Baking, and Artistic Bread Making.

Excitement is already building for the event. Bakery professionals who have attended past Europain events have seen for themselves the extent of its coverage.

“I’ve been to two Europain events, 2012 and 2016, and both times it was an exciting and astonishing experience . . . I encourage anyone connected to the baking industry to come to Europain. It offers something for everyone,” says Bread Bakers Guild of America’s Laverne Mau Dicker.

Source: bakemag.com

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Frozen Bakery Market to Grow Worldwide by 2020

September 23rd, 2017
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The frozen bakery market makes up around 8% of the total frozen food market across the globe. The market is embracing more diversified operations, which offer sophisticated and healthy products.

Malarkodi Mahendran, Persistence Market Research, contributed to this article

Health-conscious consumers prefer food that contains healthy ingredients and stays fresh for a long period of time. A growing demand for these ingredients leads growth in the overall frozen bakery market, according to a report recently released by research specialist Persistence Market Research (PMR), called “Frozen Bakery Market: Global Industry Analysis and Forecast to 2020”. One of the reasons for the growth in the frozen bakery market is “food on the go”. In busier lifestyles, people tend to skip breakfast and grab bakery product that was previously frozen.

Dynamics by geographies

The market is expected to continue flourishing in the developed and developing regions of the world, the report shows. An increase in trade activities involving frozen pizza and frozen bread in Europe leads to a rise in the overall growth of the frozen bakery market. Europe contributes to this from the power stance of being the largest market of frozen bakery across the globe. North America is estimated to be second largest market after Europe, due to the increase in demand for processed food and the busy lifestyles of the population.

Asia-Pacific is the fastest growing market for frozen bakery. The growing influence of Western culture, rising middle classes with higher disposable income, and changing eating habits of consumers are some of the main reasons driving the Asia Pacific market. The growth of the frozen bakery market is expected to be fastest in the emerging market of Latin America and the Middle East up to 2020.

Expert analysis

Malarkodi Mahendran is a senior consultant with PMR. She offered Asia Pacific Baker & Biscuit her views on the report and its findings:

How has the ratio of frozen bakery goods evolved in the frozen foods category and how is it estimated to evolve?

The frozen bakery goods category has around an 8-10% market share of the total frozen food market. The market is evolved and undergone significant changes with respect to constantly changing consumer preferences. The quality frozen bakery products with natural/organic ingredients that meet most of the parameters set by consumers on the grounds of health and nutrition, will drive the market.

Which categories of frozen baked goods are driving this market, and in which areas?

Globally, frozen pizza crust and frozen bread is driving the market of frozen baked goods. Europe represents the largest frozen bakery market across the globe, followed by North America.

What are the main factors for this? Please compare the dynamics in Europe with those in the Middle East, APAC and the Americas.

On a global scale, Europe has the largest market for frozen bakery products and is expected to maintain its dominance in the future. Hectic lifestyles, coupled with increasing numbers of working women, are driving the frozen bakery products market in Europe. The preference among European consumers for convenience foods will undoubtedly drive growth in the frozen bakery products market.

In North America, the frozen bakery market has undergone a significant change in recent years due to changing consumer trends for frozen bakery products offering high nutritional health value, while clean label is driving growth of the market. To meet these parameters, frozen bakery product manufacturers are producing goods that are organic/natural or free-from products to retain consumer trust.

The increasing disposable income levels within the middle-class economy and growing urban population in countries like India are among the strong factors influencing the frozen bakery market in the developing countries of the Asia Pacific region.

Due to the high consumption of bread in Middle Eastern countries, bakery is a major processed food sold in this region. Most of the processed food products are imported into these countries and therefore supplied in frozen form. This is one of the main reasons driving the frozen bakery food products market in the Middle East.

Source: World Bakers

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U.S. CPI for baked foods, cereals rises in August

September 23rd, 2017
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The Consumer Price Index for baked foods and cereal products rose 0.2% in August, according to the Bureau of Labor Statistics of the U.S. Department of Labor. The index for all food at home, meanwhile, decreased 0.1%.

Of the 18 items followed by Milling & Baking News, a sister publication of World Grain, 11 posted month-over-month increases and 7 finished lower.

The August index for Cereals and Bakery Products before seasonal adjustment was 272.5% of the 1982-84 average, down 0.2% from a year ago. For all food at home, the August index was 238.8, up 0.3% from August 2016.

The CPI for cereals and cereal products in August was 228.3, down 0.1% from July and down 1.3% from August 2016. The index for products within this category included: flour and prepared mixes, 239.3, down 0.6% from July and down 1.7% from the previous year; breakfast cereal, 223.8, down 0.7% from the previous month and down 0.8% from a year ago; and rice, pasta and corn meal, 236.6, up 1% from July but down 1.6% from August 2016.

The price index for bakery products in August was 297.8, up 0.3% from July and up 0.3% from August 2016.

The August index for bread was 179.2, up 0.9% from July and up 0.4% from August 2016. Under this heading, the CPI for white bread was 325, up 0.6% from July and up 1.2% from August 2016. For bread other than white, the index was 346.5, up 1.2% from July but down 0.7% from a year ago.

The price index for fresh biscuits, rolls and muffins in August was 173.8, down 0.3% from July and down 0.8% from August 2016. The August index for cakes, cupcakes and cookies was 282.8, up 0.2% from July and up 1.3% from August 2016. Under this segment, other price indexes included fresh cakes and cupcakes, 301.4, down 1% from July but up 0.7% from August 2016; and cookies, 268.8, up 1.2% from the previous month and up 1.5% from the previous year.

The CPI for other bakery products in August was 267.6, up 0.3% from July but down 0.1% from August 2016. Under this heading, other price indexes in August included: fresh sweet rolls, coffee cakes and donuts, 295.9, up 1.2% from July and up 1.5% from August 2016; crackers and cracker products, 307.3, up 0.1% from July but down 1.8% from August 2016; and frozen and refrigerated bakery products, pies, tarts and turnovers, 271.1, down 0.5% from July but up 1% from the previous year.

Source: World Grain

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